Smoked tortilla soup with veggies from the garden for lunches this week

This turned out so good – amazing amount of heat and a great start to soup season!

Smoked onions, garlic, jalapeños, Anaheim peppers, San Marzano tomatoes, and purple Cherokee tomatoes in the Big Green Egg for around 5 hours at 300 degrees with olive oil and salt/pepper

Smoked seasoned chicken breasts until at temp separately

Separated the tomatoes from the rest of the veggies

Brought the tomatoes up to a rolling boil with chicken broth

Blended the tomatoes and broth, then strained out the skins/seeds

Ran the other veggies and garlic through food processor until finely chopped

Pulled/shredded the chicken

Added everything back together and brought to a simmer for 20ish minutes

Stirred in some heavy cream, salt/pepper to taste

Topped with sour cream and cilantro before serving